Directions

Prep

20 m

Cook

5 m

Ready In

3 h 55 m

Combine the crushed sandwich cookies and the softened butter in a large bowl; mix well. Press cookie mixture into the bottom of a 9 inch pie pan.

Place the marshmallows and milk in a large, microwave safe bowl. Microwave on High for 3 minutes. Stir to combine. Allow marshmallow mixture to cool for 10 minutes. Stir in mint liqueur; cool completely, about 20 minutes.

Use an electric mixer to beat cream until lightly whipped. Stir into cooled marshmallow mixture. Pour into prepared pie pan and refrigerate until firm, 3 to 4 hours.

All done! Now take a photo, rate it, and share your accomplishments!

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Reviews 3

3 Ratings

Elizabeth Wheeler

1/25/2010

It seems like maybe the recipe is missing something? First off, the marshmallows and milk would NOT combine. I ended up adding more marshmallows (basically doubling what the recipe called for), and it was still a lumpy mess-- melted marshmallows floating on top of warm milk. I beat the cream and then stirred the heck out of the marshmallows and milk before adding the cream. It immediately began to seperate. I poured it into the crust anyway and put it into the fridge hoping it would set and look more appealing. I checked it this morning... nope. Still looks like a lumpy mess in a chocolate crust. It tastes like overly-minty whipped cream, but needs sugar/sweetness badly. I will not be making this again.